Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
This is the jam that started my love affair with canning. I've served it on a cheese plate with blue cheese, on almond butter sandwiches, with scones, in dessert bars, and by the spoonful.
Fresh figs meet lavender in a late summer romance. Even better if you glean them from your neighbor's tree! This post offers tips for making no-pectin preserves throughout the fig season by a certified Master Food Preserver.
This recipe is inspired by Christine Ferber. The preparation is simple as this jam is macerated overnight to allow the figs to absorb the sugar and lemon. Hope you enjoy!
